FoodCoop Recipes
Moroccan Spiced Soup
Low in saturated fat, this vegan and gluten free soup is packed full of colourful veg - try batch cooking for a quick and easy lunch
Cook
380 minutes
Serves
4
Ingredients
2 tbsp Co-op olive oil
1 large onion, diced
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp smoked paprika
2 tsp ground cumin
2 Co-op sweet pointed peppers, diced
400g can Co-op chopped tomatoes
100g Co-op dried red split lentils
1 large sweet potato, peeled and diced
½ x 160g pack Co-op sliced curly kale
Method
Heat the oil in a pan and fry the onion for 3-4 mins, until softened
Stir in the cinnamon, coriander, paprika and cumin, season, then cook for 2 mins
Add the peppers, tomatoes and 600ml boiling water, then bring to a simmer
Carefully transfer to a slow cooker set on medium, then stir in the lentils and sweet potato. Cook for 6 hours
When you’re ready to serve, bring a pan of water to the boil and cook the kale for 1 minute, then drain well
Serve the soup topped with the kale and a grind of black pepper
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1156kJ / 275kcal (14%) | 9g | 1.3g | 15.3g | 0.21g |
Low · 13% | Low · 7% | Low · 17% | Low · 4% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 38g.
More recipes like this
All starter recipesCarrot & Coriander Soup
15 mins · Easy
Starter
Almond & Coconut Bites
25 mins
Starter
Antipasti Bites
20 mins
Starter
Veggie Kebab Platter with Chimichurri Sauce
35 mins
Starter
Asparagus and Parmesan Tartlets
35 mins